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Umami-Rich Mushroom Lasagna Recipe

By October 18, 2013July 4th, 2018Savory Cuisine Corner
umami recipes mushroom lasagna

Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini is one of our favorite umami recipes.

Mushroom Lasagna

If you love mushrooms, you will enjoy this recipe!

Course Main Course
Cuisine Italian
Servings 6


  • 1 cup boiling water
  • 1 oz. dried porcini mushrooms
  • 1 Tbsp. butter
  • 2 Tbsp. olive oil divided
  • 1 1/4 cups chopped shallots about 4
  • 1 8-oz. package presliced cremini mushrooms
  • 1 4-oz. package presliced exotic mushroom blend
  • 1 tsp. salt divided
  • 1/2 tsp. freshly ground black pepper divided
  • 1 1/2 Tbsp. chopped fresh thyme
  • 6 garlic cloves minced and divided
  • 1/2 cup white wine
  • 1/3 cup 1/3-less-fat cream cheese
  • 2 Tbsp. chopped fresh chives divided
  • 3 cups 2% reduced-fat milk divided
  • 1.1 oz. all-purpose flour about 1/4 cup
  • cooking spray
  • 9 no-boil lasagna noodles
  • 1/2 cup grated Parmigiano-Reggiano cheese


  1. Preheat oven to 350° F.
  2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. Melt butter in a large skillet over medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 Tbsp. chives. Add reserved porcini mushrooms.

  4. Heat a saucepan over medium-high heat. Add remaining 1 Tbsp. oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

  5. Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350°F for 45 minutes or until golden. Top with remaining 1 Tbsp. chopped chives.

Recipe Notes

Recipe courtesy of

Kaye is an author and consulting nutritionist with more than 15 years’ experience representing clients in the food industry, providing strategic leadership and consulting on meal planning, recipe development, consumer-focused educational materials relating to food and nutrition, science-based communications, and media relations. Read more about her background on the About page.

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